Everyday Dumplings This hands-on class is for anyone and everyone who loves dumplings and wants to make a quick meal at home! Join Chef Thanh Tang and chop, smash, crimp, fry, and poach your way into the delicious world of Asian dumplings any day of the week. You will make and enjoy: Chicken Wontons in Ginger and Shiitake Broth Pan-Fried and Steamed Shrimp and Vegetable Potstickers with Sesame Soy Dipping Sauce (pictured) Smashed Cucumber Salad Deep-Fried Pork Wontons with Pineapple Sweet and Sour Sauce
The Spanish Kitchen – Paella Spain’s most iconic dish, Paella, is the perfect centerpiece to share with family and friends. Join Chef Drew Flanders in this hand-on class you’ll learn about the spices, flavors, and techniques that go into mastering this classic Spanish dish and the sides and sauces to accompany your paella centerpiece.Learn about blending and highlighting Spanish ingredients like the deep smoky flavors of pimenton, the luxurious floral notes of saffron, and the sweet sharpness of sherry vinegar. The evening will start by enjoying a tapa prepared by Chef Drew to tide you over while we create a mouth watering Paella Mixta that includes chorizo, chicken, clams, and local mussels. We’ll round out the meal with Grilled seasonal vegetables with a Romesco sauce and creamy Aioli. Enjoyed with a choice of Sangria, Beer, White or Red Wine Based on the size of the paella we work in groups of 4, so no singles please for this class. Couples if attending as 2 will be paired to share the work, and the fruits of your labor! Groups of 4 can request an alternative, All Meat, All Seafood or Vegetarian Paella
The Art of Sushi Have you ever wanted to make sushi but didn’t know where to start? Learn about sushi making from Chef Thanh Tang in our Art of Sushi Workshop where he will show you the proper tools and processes to make Nigiri, Maki, and Uramaki style sushi at home. We will discuss the best ingredients, where to shop and what combinations work best. Learn all the how-to’s from Asian expert, Chef Thanh Tang to customize your sushi-making at home. You will be greeted with a bowl of Hot Miso Soup and 7-Flavor Edamame. Then you will get your hands busy, rolling and forming; Shrimp and Mango Maki Rolls Crab and Avocado Rolls Spicy Tuna Nigiri You can enjoy with your choice of sake, beer or wine.
The Italian Kitchen – 3 Course Risotto Dinner Italian recipes are all about simple foods made with the highest quality ingredients. However, when people gather to eat in Italy it is not just to settle a hunger or feed an appetite – it’s about celebrating life, friends, family, and culture. People come together to relax, listen to music, drink wine, and enjoy life. Join Chef James as he guides you through this hands-on class to create an Italian Inspired Dinner perfect for entertaining. Learn a new approach to cooking time consuming Risotto, as James shares his restaurant tips and tricks to create a scrumptious winter risotto and learn how to properly pan sear scallops. In this class, we will make: Lacinato Kale Salad, honeycrisp apple, currants, walnuts, with a cider honey vinaigrette Lemon Parmesan Risotto, with pan seared sea scallops, wild mushrooms, tarragon Chocolate Cremeux with Chantilly CreamAbout Chef James James has lent his creative touch to many restaurants in his native Seattle, as well as San Francisco. In San Francisco he worked several positions at Jardinière and then went on to take the sous chef position at the two Michelin-starred seafood restaurant, Aqua. In Seattle, he worked with Jason Wilson at Crush. He then served as chef de cuisine at Restaurant Zoë and executive chef at Re:public and Single Shot. In 2014 he was presented a Rising Star Chef award by Seattle Met Magazine. James is now chef owner of Lovely Night Catering.
Pacific Northwest Feast We are so lucky to live in a region with an abundance of fresh seafood, wild mushrooms, foraged greens and year round locally grown produce. Join Chef Jennifer Berry in this hands-on class to celebrate the riches the PNW has to offer even in the depths of winter. Learn to shuck locally raised Olympia Oysters, prepare perfectly pan-seared Chinook Salmon and round out the meal with a Chocolate-Hazelnut Semifreddo. Cheers to the PNW!Olympia Oysters on the Half-Shell with Verjus and Black-Pepper Vinaigrette Pan-Seared Chinook Salmon with Tarragon Hollandaise Winter Greens and Squash Panzanella Chocolate-Hazelnut SemifreddoAbout Jennifer: Jennifer is a culinary arts instructor, private chef and recipe developer, she is a graduate of The Seattle Culinary Academy where she is also a part time instructor. Jennifer has over a decade of restaurant experience working under Jonathan Sundstrom at Lark Seattle. Jennifer spent her early life in the kitchen with her grandmother making homemade pasta, foraging for blackberries and using up every leftover available. Her food is heavily influenced by her Italian family and the seasonal bounty of the Pacific Northwest. Jennifer recently started a food blog to document her family’s traditions and the foods she has created for them, you can follow her @chefjenskitchen.
The French Bistro Dinner We have a lot to learn from the way the French live their lives as they savor a delicious meal and a great bottle of wine or two, with friends and family around. Chef Barbara Sowatsky brings her experience cooking with Jacques Pepin into this hands-on class to make classic French favorites accessible to everyone with dishes you can make over and over to enjoy with family and friends. In this class you will make and enjoy: Herbed Goat Cheese Soufflé with Lightly Dressed Baby Greens Pan-roasted Halibut, French Green Lentils and Grilled Seasonal Vegetables with Curried Yogurt Sauce Honey, Lavender Crème Brulée
Iconic Dishes of San Francisco Who better than Chef James Sherrill to lead this hands-on class focusing on a few iconic dishes of San Francisco? Chef James lent his creative touch to many restaurants in San Francisco before returning to his hometown of Seattle. In San Francisco, he worked several positions at Jardinière and then went on to take the Sous Chef position at the two Michelin-starred seafood restaurant, Aqua. In this class we will make: Chez Panisse’s Green Goddess Dressing with Gem Lettuce, Fine Herbs and Shaved Radish Aqua’s Tuna Tartare with Pear, Pine Nuts, Mint and Sesame Oil Cioppino with Prawns, Mussels, Clams and Rockfish in a Tomato Broth with FennelMore about Chef James In Seattle, James worked with Jason Wilson at Crush. He then served as Chef de Cuisine at Restaurant Zoë and Executive Chef at Re:public and Single Shot. In 2014, he was presented a Rising Star Chef Award by Seattle Met Magazine. James is now Chef Owner of Lovely Night Catering.
Crab, Crab and More Crab When it comes to enjoying crab, simple is best for most seafood fanatics. Join Chef James Sherrill in this hands-on class as he shows you the versatility of this fresh taste of the sea with standout recipes for a crab appetizer, a fantastic salad for any spring meal, and of course, the ever popular, anytime of year, crab cake. Learn the restaurant trick for producing perfectly rounded cakes. You will make and enjoy: Cucumber Crab Roll Ups Blistered Asparagus Crab Salad with Fresh Breadcrumbs and Spring Garlic Crab Cakes with Wholegrain Mustard Aioli and Arugula About Chef James James has lent his creative touch to many restaurants in his native Seattle, as well as San Francisco. In San Francisco he worked several positions at Jardinière and then went on to take the sous chef position at the two Michelin-starred seafood restaurant, Aqua. In Seattle, he worked with Jason Wilson at Crush. He then served as chef de cuisine at Restaurant Zoë and executive chef at Re:public and Single Shot. In 2014, he was presented a Rising Star Chef award by Seattle Met Magazine. James is now chef owner with his wife of Lovely Night Catering.
Around the World – Small Plates with Big Tastes Join us for a delightful trip Around the World with four different Small Plates guaranteed to wow with their Big Tastes! You will accompany Chef Jennifer Berry in this hands-on class as your taste buds travel the world with stops in Spain, Cuba, Egypt and Greece. No passport needed! Just come hungry as you will cook, eat, cook, eat, etc. From Spain – Spanish Espelette Clams with Grilled Tomato Bread Clams steamed in Spanish sherry broth with dulce (sweet) paprika and Espelette pepper From Cuba – Beef Picadillo-Filled Pastries Flaky puff pastry filled with sweet and briny beef filling, baked to golden brown and brushed with honey glaze From Egypt – Kataifi Prawns, Dukkah and Pistachio Yogurt Briny prawns wrapped in shreds of phyllo dough, seasoned with traditional Egyptian spice mixture From Greece – Fried Calamari, Oil-Cured White Anchovies and Crispy Chickpeas Greek version of Italy’s Fritto Misto but instead of being served with heavy tomato sauce, paired with acidic creamy complement to the fried seafoodAbout Jennifer: Jennifer is a culinary arts instructor, private chef and recipe developer. She is a graduate of The Seattle Culinary Academy where she is also a part-time instructor. Jennifer has over a decade of restaurant experience working under Jonathan Sundstrom at Lark Seattle. Jennifer spent her early life in the kitchen with her grandmother making homemade pasta, foraging for blackberries and using up every leftover available. Her food is heavily influenced by her Italian family and the seasonal bounty of the Pacific Northwest. Jennifer recently started a food blog to document her family’s traditions and the foods she has created for them. You can follow her @chefjenskitchen.
Pacific Northwest Feast We are so lucky to live in a region with an abundance of fresh seafood, wild mushrooms, foraged greens and year round locally grown produce. Join Chef Jennifer Berry in this hands-on class to celebrate the riches the PNW has to offer even in the depths of winter. Learn to shuck locally raised Olympia Oysters, prepare perfectly pan-seared Chinook Salmon and round out the meal with a Chocolate-Hazelnut Semifreddo. Cheers to the PNW!Olympia Oysters on the Half-Shell with Verjus and Black-Pepper Vinaigrette Pan-Seared Chinook Salmon with Tarragon Hollandaise Winter Greens and Squash Panzanella Chocolate-Hazelnut SemifreddoAbout Jennifer: Jennifer is a culinary arts instructor, private chef and recipe developer, she is a graduate of The Seattle Culinary Academy where she is also a part time instructor. Jennifer has over a decade of restaurant experience working under Jonathan Sundstrom at Lark Seattle. Jennifer spent her early life in the kitchen with her grandmother making homemade pasta, foraging for blackberries and using up every leftover available. Her food is heavily influenced by her Italian family and the seasonal bounty of the Pacific Northwest. Jennifer recently started a food blog to document her family’s traditions and the foods she has created for them, you can follow her @chefjenskitchen.